Travelers continue to influence how and what they eat on the go, and Paradies Lagardère is watching those shifts closely. Alice Cheung, sr. director of brands & concepts for the company’s Dining Division, is tracking the culinary trends shaping airport restaurants today and into 2026. From hyper-local chefs to global flavors and evolving guest expectations, Cheung shares what’s resonating now and where airport dining is headed next.
What’s resonating now
In 2025, menus leaned into a stronger sense of place. Cheung notes a growing emphasis on regionality, with dishes inspired by local ingredients, heritage recipes and the cities travelers are passing through. National celebrity chefs may have had their moment, but today’s guests are responding to hyper-local talent—chefs who are deeply invested in their restaurants and present on-site week after week. That authenticity matters.
Menus are also evolving to better reflect how people want to eat while traveling. The classic Caesar salad still has its fans, but Cheung sees demand for more creative, flavorful and health-forward salad options that move beyond the predictable. Sustainability is another major focus, from eliminating Styrofoam to composting wherever possible and sourcing locally, including Starbucks’ partnerships with regional dairies.
Protein-forward menus continue to dominate, with chicken playing a central role. Burgers remain the top seller in airport concessions, but chicken is quickly closing the gap thanks to its versatility, cost efficiency and ability to carry bold, global flavors. From street-food inspiration to international spice profiles, chicken-based dishes are delivering variety without sacrificing familiarity.
Technology and hospitality are finding a careful balance. Guests appreciate options like pay-at-the-table, QR codes and mobile ordering, but Cheung emphasizes the importance of continuing to offer high-touch hospitality for travelers who want it—especially those who are stressed, short on time or less comfortable with digital ordering.
Cheung also points to the growing influence of viral food culture. Social media-driven recipes and trends are increasingly shaping guest expectations, opening the door for playful, buzz-worthy menu moments that still deliver on quality.
A trend worth retiring
One culinary trend Cheung believes has run its course is truffle oil on everything. While it’s often used to signal indulgence or elevate simple dishes, most truffle oil relies on artificial flavoring and can quickly overpower a menu. Travelers, she says, are ready for more thoughtful flavor development that enhances dishes rather than masking them with the same trendy ingredient.
What to carry into 2026
Charcuterie boards remain a standout for the airport environment, and Cheung expects them to continue gaining traction in 2026. Designed for grazing rather than committing to a full entrée, they offer flexibility, variety and speed—exactly what many travelers want between flights. A well-executed board allows guests to sample multiple flavors and textures without feeling rushed or overly full, making it a natural fit for airport dining.
A flavor to watch
Looking ahead, Cheung is excited about black sesame as an emerging flavor profile. With matcha now firmly mainstream, black sesame is poised to be the next standout from Asian cuisine. Its nutty, earthy character feels distinctive yet approachable, showing up in everything from pastries and desserts to beverages. Cheung expects to see black sesame increasingly appear on airport menus in 2026 as operators look for flavors that feel both modern and comforting.
